Butternut Pumpkin Risotto

    Butternut Pumpkin Risotto

    Recipe Picture:Butternut Pumpkin Risotto
    6

    Butternut Pumpkin Risotto

    (504)
    45min


    418 people made this

    If you like the natural sweet flavour of butternut pumpkin, you'll love this risotto! It is so creamy and full of flavour! Great as a sidedish or main course.

    Ingredients
    Serves: 4 

    • 2 cups cubed butternut pumpkin
    • 40g butter
    • 1/2 onion, minced
    • 1 cup (185g) Arborio rice
    • 1/3 cup (85ml) dry white wine
    • 5 cups (1 1/4 litres) hot chicken stock
    • 1/4 cup (30g) grated Parmesan cheese
    • 1 pinch salt and ground black pepper to taste

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Place pumpkin cubes into a steamer in a saucepan. Add water, cover and bring to a boil over medium-high heat. Allow to steam until the pumpkin is tender (10 to 15 minutes) then drain and mash in a bowl with a fork.
    2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter and the onion begins to brown on the edges, about 5 minutes more.
    3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed pumpkin and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock and continue stirring until it has been absorbed. Finally, pour in the remaining stock and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese and seasoning to taste with salt and pepper.
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    Reviews and Ratings
    Global Ratings:
    (504)

    Reviews in English (354)

    by
    237

    Loved this! So delicious and flavorful, especially once the parmesan has been added. Peeling and chopping butternut squash is a pain. Here's my suggestion - simply cut the squash in half and remove the seeds with a spoon. Then, place (peel down) on a baking sheet and bake at 400 for 40-45 min, or until the squash is tender. Then, just scoop out the squash and voila! easy puree!  -  15 Oct 2008  (Review from Allrecipes USA and Canada)

    by
    155

    This was delicious! I will be making this over and over again. A tip if you are short on time or don't want to spend the time cooking/cuting/mashing a fresh butternut squash: you can substitute a 10 oz. box from the freezer section with the same results. It is alread pureed, just pop it in the microwave to have it at a hot temperature and then add it in two batches (half in the beginning, half toward the end). This was soooo good. Thanks Ms. Chef!  -  24 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    95

    Wow, I really loved this risotto! I do have to say that I chopped my squash and cooked it before peeling as someone recommended and completely regretted it. I was chopping off squash skins for like 30 minutes. Fortunately, this is the most delicious thing I've eaten in quite some time. Taking another reviewer's advice, I only used 3 cups of chicken broth and it was perfect. Thanks for the recipe!  -  28 Jan 2008  (Review from Allrecipes USA and Canada)

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